Process of preparing alpha food product and product resulting therefrom



I Patented June 7, 1927.. A

UNHTED SIMON GELFAND, @F BALTIMORE, MARYLAND.

PRGCESS F PREPARING A FOGD PRUDUCT AND ?RODUCT RESULTENG THEREFRQM.

No Drawing. Application filed September 9, 192- 1. Serial No. 738597. I

Tl'llS invention relates to the production 39.9%; pickled cauliflower, ll.4%; pickled 45 of a new variety of food and it results in a onions, 3.4%; cured pimientos, 2.3%; finely new composition of matter characterized by chopped almonds. 2%; finely chopped Amera novel and appctizing fiavor, a smooth and ican or black walnuts, 1%; ground roasted.

5 plastic consistency rendering it peculiarly peanuts,

adapted to use as a spread or filler for sandin the above specific instance, the spices rewiohes and increased keeping qualities ferred to are as follows: powdered mustard, adapting it to convenient merchandising in 13%; powdered licorice. 2.1%; powdered containers not necessarily hermetically ginger, 2.1%; powdered nutmegs, 21%;

10 sealed. oil of cloves, 2%; cassia, 1%; white pepper,

The ingredients utilized in making the 1%; paprika, 1%; sugar, 8%:, salt, 2%, mayonnaise emulsion are intimately blended of which mixture of spices it, will be noted in flavor and the oil, yolk material, spices four percent of the resultant composition is and acid elements emulsified, the resulting used.

15 plastic composition being characterized by By beating into the egg yolks the spices,

displaying upon analysis substantially oil. vinegar, chopped nuts, chopped vegell.08% moisture; 54% ash: 81.68% flat: tables and ground peanuts in the orders ecl.38% protein: 5.32% carbohydrates: and ified, it has been found that the emulsificahaving a caloric value per gram of 7.87 and tion and combination oi the elements is more 20 in this emulsion the hereinafter referred to perfect and the specific flavor obtained betingredients are incorporated. ter and also that the keeping qualities are The invention consists in beating the yolks improved.

f eggs. adding to the beaten yolks spices, Having thus described my invention, l

as will hereinafter be enumerated, and then claim:

gradually adding oil, continuing the beat- 1. An improved process for the manufacing: then adding vinegar, continuing the ture of a food product consisting of dispers- 7 beating thereby formingamayonnaise emuling roasted-peanut butter in an emulsion s1on: then adding finely chopped nuts as including edible oil. egg yolk, condiments hereinafter more particularly specified, conand an aqueous liquid.

tinuing the beating; then adding vegetables 2. A new food product, including an emulcured and finely chopped, as hereinafter sion of edible oil, yolk substance. condiments,

specified, continuing the beating, and then edible acid and an aqueous liquid, in which adding ground roasted peanuts, also known is dispersed chopped nut meat.

as peanut butter, still continuing the beat- 3. A new food product, including an emuling until, as stated, an emulsified, substansion of edible oil, yolk substance, and conditially homogeneous, plastic product results ments dispersed in aqueous liquid, and inhaving, as stated, a highly attractive and termixed roasted-peanut butter.

appetizing flavor of a. distinctive character, 4. A new food product, including an emulmproved keeping qualities, and a high food \sion of edible oil, yolk substance. and convalue. diments dispersed in aqueous liquid, in

A specific formula which has been found which is intermixed a nut butter. 5 to be characteristic comprises egg yolks, In testimony whereof I atfix my signature 2.2%; spices, 4%; lemon juice, 2%; vinegar, .8% water, .8%; oil, 15.6%; pickles, SIMON GELFAND. 

